This delicious vegan lasagna will have even the non-vegans at the table going for second helpings. Teese vegan cheese is certified kosher and Gardein makes delicious beefless ground crumbles that are kosher too!
This recipe was reprinted with permission from Vegan Outreach. Their Website is


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


1 pound
lasagna noodles
1 pound
meatless crumbles
2 x 24 oz bottles tomato basil marinara sauce
5 ounces
fresh spinach
16 ounces
fresh button mushrooms (sliced)
20 ounces
Vegan mozzarella (sliced and cut in small pieces)
Large pan (we used 17″ x 12″ x 3″)


Boil noodles as per box. Mix crumbles and sauce in a bowl.
Divide noodles, crumbles and sauce, spinach, and mushrooms into thirds. Divide Teese into fourths.
In a large pan put down one layer in this order:

  • One-third noodles (if there is any left over after covering the bottom of the pan, place vertically along the sides)
  • One-third crumbles and sauce
  • Sprinkle salt and pepper
  • One-third spinach and mushrooms
  • One fourth vegan mozzarella

Repeat two more times.
Put final one-fourth Teese on top. Bake at 350° for half an hour.

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